Cheesecake Festival!
Creamy, delicious cheesecake ... always a favorite dessert. Try these wonderful recipes from Disney and The Cheesecake Factory.
Recipes include:
* Carrot Cake Cheesecake
* Key Lime Cheesecake
* Pumpkin Cheesecake
* Cheesecake with Raspberries and Chocolate
* German Chocolate Cheesecake
* Lemon Cheesecake
* Royal Raspberry Cheesecake
Recipes include:
* Carrot Cake Cheesecake
* Key Lime Cheesecake
* Pumpkin Cheesecake
* Cheesecake with Raspberries and Chocolate
* German Chocolate Cheesecake
* Lemon Cheesecake
* Royal Raspberry Cheesecake
Carrot Cake Cheesecake-Cheesecake Factory
CHEESECAKE:
2 pkgs (8 oz each) cream cheese, room temp
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla
CARROT CAKE:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoons reserved pineapple juice
Dash salt
To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.
Source: copykat.com
CHEESECAKE FACTORY KEY LIME CHEESECAKE
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half
as much.
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir
well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom
and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and
set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer
till smooth. Add the lime juice and eggs and continue to beat till smooth and
creamy.
Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown
it's done. Remove from oven and allow to cool till room temperature. Put into
fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
CHEESECAKE FACTORY PUMPKIN CHEESECAKE
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350.
Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an
electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy.
Pour into the crust. Bake for 60-70 mins.or till the top turns a bit darker.
Remove from oven and allow to come to room temperature, then refrigerate. After
it has thoroughly chilled, remove the pan sides and cut. Serve with whipped
cream.
Source: copykat.com
Cheesecake with Raspberries and Chocolate
8 Oz Cream Cheese, Softened
1/2 C Sugar
1 Egg, Room Temperature
1/4 C Sour Cream
1/2 tsp Vanilla
1 chocolate crumb pie crust
1/2 C Chocolate Fudge Sauce
1 C Fresh Raspberries
1 T Powdered Sugar, Optional
2 tsp Unsweetened Cocoa Powder, Optional
Mint Leaves, Optional
Preheat oven to 325 degrees.
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour
cream, and vanilla. Pour into crust. Bake 20 minutes or until top is almost
set in center. Cool on rack for 5 minutes. Spoon fudge sauce over top in a
few dollops. Cool 15 minutes more. Carefully spread fudge so it completely
covers cake. Chill.
Just before serving, arrange berries on top of fudge. If desired, sprinkle
lightly with powdered sugar and cocoa powder and garnish with mint leaves.
Source: The Disney Channel Magazine - April/May, 1996
German Chocolate Cheesecake-Cheesecake Factory
CHEESECAKE:
3 pkgs (8 oz each) cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla
CHOCOLATE CAKE:
4 oz unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
Chocolate Glaze for sides(see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)
For cheesecake, in bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, 1/2 cup sugar, 2 eggs, sour cream and vanilla until smooth. Set aside.
To make chocolate cake, in large microwave safe bowl, combine chocolate and butter. Microwave on high (100 percent) power 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in 2 cups sugar, 4 eggs and vanilla until smooth. Add flour and mix until blended.
Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425-degree oven 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
CHOCOLATE GLAZE: In small microwave-safe bowl combine 1/2 cup semisweet chocolate chips with 2 tablespoons whipping cream. Microwave on high power 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
GERMAN CHOCOLATE TOPPING: In small microwave-safe bowl, beat 2 egg yolks. Stir in 2/3 cup sugar, 1/3 cup butter (cut into small pieces) and 2/3 cup whipping cream. Microve on high power 4 minutes, stirring every minute. Remove from microwave and stir in 1 teaspoon vanilla. Stir in 1 cup flaked coconut and 1 cup chopped pecans until well blended. Refrigerate until mixture is of spreading consistency.
Lemon Cheesecake-Cheesecake Factory
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups whipping cream
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)
In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.
Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch springform pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling. Drop teaspoonsfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.
Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.
Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.
GRAHAM CRACKER CRUMB CRUST: Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter. Press into bottom and part way up sides of 9 1/2-inch springform pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.
Royal Raspberry Cheesecake
Cinderella's Royal Table
CRUST
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
FILLING
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl
(you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cram cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
CHEESECAKE:
2 pkgs (8 oz each) cream cheese, room temp
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla
CARROT CAKE:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoons reserved pineapple juice
Dash salt
To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.
Source: copykat.com
CHEESECAKE FACTORY KEY LIME CHEESECAKE
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half
as much.
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir
well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom
and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and
set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer
till smooth. Add the lime juice and eggs and continue to beat till smooth and
creamy.
Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown
it's done. Remove from oven and allow to cool till room temperature. Put into
fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
CHEESECAKE FACTORY PUMPKIN CHEESECAKE
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350.
Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an
electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy.
Pour into the crust. Bake for 60-70 mins.or till the top turns a bit darker.
Remove from oven and allow to come to room temperature, then refrigerate. After
it has thoroughly chilled, remove the pan sides and cut. Serve with whipped
cream.
Source: copykat.com
Cheesecake with Raspberries and Chocolate
8 Oz Cream Cheese, Softened
1/2 C Sugar
1 Egg, Room Temperature
1/4 C Sour Cream
1/2 tsp Vanilla
1 chocolate crumb pie crust
1/2 C Chocolate Fudge Sauce
1 C Fresh Raspberries
1 T Powdered Sugar, Optional
2 tsp Unsweetened Cocoa Powder, Optional
Mint Leaves, Optional
Preheat oven to 325 degrees.
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour
cream, and vanilla. Pour into crust. Bake 20 minutes or until top is almost
set in center. Cool on rack for 5 minutes. Spoon fudge sauce over top in a
few dollops. Cool 15 minutes more. Carefully spread fudge so it completely
covers cake. Chill.
Just before serving, arrange berries on top of fudge. If desired, sprinkle
lightly with powdered sugar and cocoa powder and garnish with mint leaves.
Source: The Disney Channel Magazine - April/May, 1996
German Chocolate Cheesecake-Cheesecake Factory
CHEESECAKE:
3 pkgs (8 oz each) cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla
CHOCOLATE CAKE:
4 oz unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
Chocolate Glaze for sides(see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)
For cheesecake, in bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, 1/2 cup sugar, 2 eggs, sour cream and vanilla until smooth. Set aside.
To make chocolate cake, in large microwave safe bowl, combine chocolate and butter. Microwave on high (100 percent) power 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in 2 cups sugar, 4 eggs and vanilla until smooth. Add flour and mix until blended.
Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425-degree oven 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
CHOCOLATE GLAZE: In small microwave-safe bowl combine 1/2 cup semisweet chocolate chips with 2 tablespoons whipping cream. Microwave on high power 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
GERMAN CHOCOLATE TOPPING: In small microwave-safe bowl, beat 2 egg yolks. Stir in 2/3 cup sugar, 1/3 cup butter (cut into small pieces) and 2/3 cup whipping cream. Microve on high power 4 minutes, stirring every minute. Remove from microwave and stir in 1 teaspoon vanilla. Stir in 1 cup flaked coconut and 1 cup chopped pecans until well blended. Refrigerate until mixture is of spreading consistency.
Lemon Cheesecake-Cheesecake Factory
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups whipping cream
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)
In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.
Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch springform pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling. Drop teaspoonsfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.
Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.
Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.
GRAHAM CRACKER CRUMB CRUST: Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter. Press into bottom and part way up sides of 9 1/2-inch springform pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.
Royal Raspberry Cheesecake
Cinderella's Royal Table
CRUST
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
FILLING
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl
(you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cram cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
